Title: Spicy Ginger Dipping Sauce
Categories: Condiments, Dip, Mc-recipe
Yield: 224 Servings

2 ts Crushed red pepper flakes
2 tb White wine vinegar
1 c Fish sauce
1/2 c Lime juice
4 tb Grated ginger root; young*
4 sm Garlic clove; minced
1 c Sugar
3 c Warm water

Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic,
sugar and water. Let stand at room temperature 1 hour to let flavors
develop. Refrigerate.

MAKES 5 cups. Each 1-teaspoon serving: 5 calories; 46 mg sodium; 0
cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.

>from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb
>mc-recipe

Notes: *Young ginger root, which is milder, paler, smoother-skinned than
mature ginger, is available at most Asian markets. Use as a cocktail sauce
for seafood; Possible dipping sauce for some appetizers, such as eggrolls.

Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle

Posted to MC-Recipe Digest by KitPATh on Feb 01,
1998